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Getting to know your appliance
en
Main menu
Touch the
touch button to access the main menu.
0
Menu
Use
Types of heating
¢
Select the desired heating type and temperature for
your food ~ "Switching the appliance on and off"
on page 14
Baking and roasting assistant
£
Recommended settings for baking and roasting
~ "Baking and roasting assistant" on page 19
Types of heating menu
Your appliance comes with various types of heating.
After switching on the appliance, you are taken directly
to the menu for the types of heating.
Type of heating
CircoTherm
‚
Top/bottom heating
ƒ
Circo-roasting
‡
Pizza setting
„
Bread baking setting
...
Grill, large area
ˆ
Grill, small area
‰
Bottom heating
†
Slow cooking
Š
Dough proving
Œ
"
Defrost setting
Top/bottom heating eco
'
10
Temperature
Use
40–200 °C
For baking and cooking on one or more levels.
The fan distributes the heat from the ring-shaped heating element in the back wall
evenly around the cooking compartment.
50–275 °C
For traditional baking and roasting on one level. Especially suitable for cakes with
moist toppings.
Heat is emitted evenly from above and below.
50–250 °C
For roasting poultry, whole fish and larger pieces of meat.
The grill element and the fan switch on and off alternately. The fan circulates the
hot air around the food.
50–275 °C
For cooking pizza and dishes that require a lot of heat from underneath.
The bottom heating element and the ring-shaped heating element in the back wall
heat the cooking compartment.
180–240 °C
For baking bread, bread rolls and baked goods that require high temperatures.
50–290 °C
For grilling flat items, such as steaks or sausages, for making toast, and for brown-
ing food.
The entire area underneath the grill element becomes hot.
50–290 °C
For grilling small amounts of steak or sausages, for making toast, and for brown-
ing food.
The central area under the grill element becomes hot.
50–250 °C
For cooking in a bain marie and for baking food for extra time.
Heat is emitted from below.
70–120 °C
For gentle and slow cooking of seared, tender pieces of meat in ovenware without
a lid.
Heat is emitted evenly from above and below at low temperatures.
35–55 °C
For proofing yeast dough and sourdough and for culturing yogurt.
Dough proves more quickly than at room temperature. The surface of the dough
does not dry out.
30–60 °C
For gently defrosting frozen food.
50–275 °C
For gently cooking selected types of food.
Heat is emitted from above and below.
This heating function is most effective between 150 and 250 °C.
This type of heating is used to measure the energy consumption in the conven-
tional mode.
MyProfile
4
Individually adjusting the appliance settings
~ "Basic settings" on page 18
Home Connect Assistant
E
Connecting your appliance to your mobile device
~ "Basic settings" on page 18
EasyClean
š
Cleaning light soiling from the cooking compartment
~ "Cleaning function" on page 23
Pyrolytic self-cleaning
˜
Clean the cooking compartment. ~ "Cleaning
function" on page 23
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